Feta cheese, zucchini, eggplant, tomatoes, watermelons and more! Do you long for Greek food? Then you will like tips from the dietitian and health coach, Malgorzata Hagu who creates tasty dishes with Greek inspiration. Malgorzata lives and works in Gothenburg and is a biologist, dietitian and health coach in both Sweden and Poland. I am very grateful that Malgorzata accepted my offer and will on several occasions share his tips on healthy dishes with Greek inspiration.
EK: You studied molecular biology at GU and you still work in your specialist area, but a few years ago you started diet counseling and currently run 3 websites with food recipes. How is it that?
MH: I love exploring new things, both at work and in private. My profession as a biologist helps me to become better at cooking and dietary advice. I work a lot with research and development and take these experiences to my cooking concept. To create a new recipe is to create a new formula or method, right? It must work every time you test! Working with new ingredients and spices with a focus on health and well-being is exciting and developing. I get as happy when I create a new recipe as when I succeed with analysis in the lab, haha.
Starting my food blogs started as a hobby. I wanted to save my recipes and my cooking concept in a safe way and have them available to family and friends. Then I bought an advanced camera and started taking pictures of my recipes. I learned to take nice pictures and edit them in photoshop as well. When I started marketing myself on social media, I discovered that people appreciate and are interested in my food concept.
EK: One of your food blogs niches itself on the LCHF (Low Carb High Fat) diet. Why?
MH: Yes, I am the best example that the LCHF concept works and therefore want to share my tips with others! I myself changed my lifestyle to the LCHF diet to lose and maintain weight as well as improve my health. I got good results on all levels and as a molecular biologist I could interpret these correctly. With the newfound skills, I can help others with similar problems, mainly with weight loss and type 2 diabetes and insulin resistance. However, so far the page is only in Polish, but who knows what will happen next?
EK: What do you think as a dietitian, health coach and dietician about Greek food?
MH: Greek food is appreciated all over the world and is perfect for a low-carb diet! It contains lots of vegetables that are low in carbohydrates such as zucchini, eggplant, olives, peppers and much more. In addition, Greek cuisine is very much based on olive oil, fish, feta and meats that are very nutritious and provide the body with healthy fatty acids and amino acids. Greek food has a high nutrient density which means that you stay full longer.
EK: What is Greece to you?
Greece for me is a food trip that I like to combine with sunbathing and swimming in the warm sea. I love looking at all the sights that are everywhere where you turn your eyes and enjoy the scents of fresh spices, fruits and vegetables.
EK: What are your most popular Greek ingredients?
MH: I love real sheep cheese. Feta has such a wonderful texture and pleasant saltiness that is well done in various salads or sandwiches. I can only slice feta and eat it as it is. So good! I also like vegetables like zucchini and eggplant. Suitable for grilling or frying. These are my favorites even in the lchf diet as they contain very few carbohydrates. I can not live without olive oil. I use it almost exclusively in my entire cooking. If you have ever tasted real olive oil then you know what I mean. I am also fond of Greek yogurt. It is so creamy and fresh. And of course Kalamata olives!
The first recipes that Malgorzata chose to share are simple, quick-cooked and of course with feta cheese! Several dishes with Greek inspiration on incoming! Until then, you can: get inspiration from Matmedmera Instagram account and check out Malgorzata's food blogs: Matmedmera.eu, Codojedzenia.pl, LCHFdieta.pl
Salad with yoghurt, feta cheese and peppermint: suitable for grilled meat or as a dip for vegetables
- Greek yogurt
- 50 g feta cheese, diced
- 10 cm fresh cucumber, diced
- 2 tablespoons coarsely chopped fresh or frozen peppermint (leaves)
- salt to taste
Mix all the ingredients for the salad. Season with salt if needed, but remember that the feta cheese itself is quite salty.
Dip with feta cheese and pistachios: suitable for grilled or as a mix for freshly baked bread
- 50 g peeled pistachios
- a handful of finely chopped fresh mint
- 200 g feta cheese
- 100 ml sour cream
- cayenne pepper to taste
Mix all ingredients and leave in the fridge for at least 1 hour before serving.